Petite Gluten Free Vanilla Scones | just like Starbucks (2024)

Petite Gluten Free Vanilla Scones | just like Starbucks (1)

5 from 24 votes

Prep Time : 20 minutes minutes

Cook Time : 10 minutes minutes

Just like the best-selling Starbucks pastries, these gluten free petite vanilla scones are flaky, tender, and sweet, and a little firmer than a "regular" gf scone. Enjoy them (how else?) with a steaming hot cup of coffee!

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Petite Gluten Free Vanilla Scones | just like Starbucks (2)

Light and sweet, these miniature gluten free vanilla scones are just like the two-bite Starbucks treats. Perfect for your morning coffee.

Petite Gluten Free Vanilla Scones | just like Starbucks (3)

Why make a Starbucks copycat gluten free vanilla scone?

Do you know how sometimes parents will go to Starbucks and get themselves a coffee and order their child a cake pop, a cookie or a scone? Well, Imight have been inclined to do something like that when my son was little, but there are no gluten free cake pops at Starbucks. And no two-bite, light and no sweet petitegluten free vanilla scones.

My son is 15 now, and he won't set foot in a Starbucks (or nearly anywhere) with me these days. But if he were little and I had this option, I'd be sure to stock my freezer with these little scones and pop a few in my bag when we set out to drop his big sister at preschool.

The Starbucks petite vanilla scones are perfectly sweet (they're meant to be a treat, so don't get all upset about the sugar!), tender and light, and the vanilla flavor in the pastry and the icing is the real deal.

Since thesepastries are petite, we get a full 16 scones from the recipe. I think these would be perfect for a lunch, brunch, baby shower, and perfect for Easter.

Petite Gluten Free Vanilla Scones | just like Starbucks (4)

How to make light and flaky scones

Scones are very similar to biscuits (since I'm in the U.S., biscuits are pastries, not cookies!), but they tend to be a bit firmer and aren’t quite as flaky as biscuits. They’re still a pastry, but they’re a bit drier than biscuits.

But the technique for making these scones light and flaky is thesame as for ourextra flaky gluten free biscuits—and for any pastry, really. Large chunks of chilled butter get tossed with the dry ingredients. If you aim for pieces of butter that resemble “small peas,” as many pastry recipes recommend, you'll make flat pastry.

Petite Gluten Free Vanilla Scones | just like Starbucks (5)

What makes this recipe for gluten free vanilla scones so special

These scones aren't exactly like my typical gluten free scone recipe, as there's an egg in the dough. The Starbucks petite vanilla bean scones have eggs, as listed in their ingredient list. My copycat recipesalways begin with the original product's ingredient list. Sometimes, what's in there surprises me.

You only bake them for 10 minutes, which is just enough time for these sweet little scones to become puffed and pale golden. They should becold before they go in the oven. Making your raw scones super cold really helps them to puff.

And don't skip the folding and the puff-pastry-like turns in the recipe instructions. They make all the difference. Well, the real vanilla bean seeds don't hurt either.

Petite Gluten Free Vanilla Scones | just like Starbucks (6)

Can you make these petite gluten free vanilla scones ahead?

Yes, you absolutely can make these scones ahead of time. All forms of pastry tend to store really well in the freezer, both shaped and raw, and after they've been baked.

How to freeze these gf vanilla scones raw

Like biscuits, these scones can be frozen once they've been shaped. Just freeze them, once cut, in a single layer on a baking sheet and then pile them into a freezer-safe bag before returning them to the freezer.

They can be baked as directed in the recipe instructions as frozen, without defrosting them first. You will need to add a minute or two to the baking time. If you place them on a baking sheet as you're preheating your oven, though, extra baking time likely won't even be necessary.

How to freeze baked gf vanilla scones

The icing on these scones is made very thick so it's dry to the touch once it's set. That means that you can even make the recipe all the way to end, including the icing, before freezing them.

Just place the baked, cooled and iced scones in an even layer on a baking sheet and place the sheet in the freezer. Once they're frozen solid, just pile the scones into a freezer-safe bag, squeeze out the air as best you can and return them to the freezer.

I recommend defrosting them at room temperature. That can be on a plate on the counter, or in a portable container in your bag.

Can you add blueberries or other fruit to these scones?

No, I don't recommend that. Berries or other fruit contain more moisture than this recipe can accommodate, as it gets released in the oven.

Instead, try our recipe for gluten free blueberry scones. For other types of mix-ins, try our master gluten free scones recipe.

Petite Gluten Free Vanilla Scones | just like Starbucks (7)

Starbucks-Style Vanilla Gluten Free Scones: Ingredients and substitutions

Dairy free gluten free vanilla scones

In place of the chopped and chilled butter in this recipe, try using Melt or Miyoko's Kitchen brand vegan butter. They are a bit softer than butter even when chilled, so make sure your other ingredients are ice cold.

You can also try using Spectrum nonhydrogenated vegetable shortening (butter-flavored, if possible). Shortening will become absolutely solid, though, if it's chilled too much (and certainly if it's placed in the freezer for any length of time), so you can't work with the dough in exactly the same way.

I recommend measuring out the shortening by weightand then placing it in the refrigerator until it begins to firm up. Then, add it to the dry ingredients as you would the butter by adding it in small scoops. It will flatten easily as you mix in the wet ingredients.

In place of the heavy cream, you can use canned coconut milk. The nonfat dry milk can be replaced with powdered coconut milk, which is more and more readily available all the time.

Gluten free egg free vanilla scones

Since there is only one egg in this recipe, you can try replacing it with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). A “flax egg” will add color and an unpleasant flavor, so I recommend staying away from that.

Gluten free corn free vanilla scones

In place of cornstarch, try using arrowroot. It's usually a great substitute for cornstarch in baking.

What is Lyle's Golden Syrup, and how can I make gluten free vanilla scones without it?

This is a British invert sugar that adds liquid sweetness without the added flavor of honey. I like it best in this recipe. However, if you can't find it in the imports section of your grocery store, you can replace it with light corn syrup or even honey if you don't mind the added flavor.

Petite gluten free vanilla scones recipe

Petite Gluten Free Vanilla Scones | just like Starbucks (8)

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Starbucks-Style Gluten Free Vanilla Scones

Just like the best-selling Starbucks pastries, these gluten free petite vanilla scones are flaky, tender, and sweet, and a little firmer than a "regular" gf scone. Enjoy them (how else?) with a steaming hot cup of coffee!

Course: Breakfast, Pastry, Scones

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling time: 10 minutes minutes

Yield: 16 small scones

Author: Nicole Hunn

Ingredients

For the scones

  • 1 ⅝ cups (227 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends), plus more for sprinkling
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 5 tablespoons (30 g) dry milk powder
  • 3 tablespoons (27 g) cornstarch
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons (70 g) unsalted butter chopped into chunks (about 3/8-inch square) and chilled
  • 1 (50 g (weighed out of shell)) egg beaten and chilled
  • Seeds from half of a vanilla bean
  • 2 tablespoons (42 g) Lyle’s Golden Syrup
  • 1 tablespoon pure vanilla extract
  • cup (5.33 fluid ounces) heavy whipping cream chilled

For the vanilla bean glaze

  • Seeds from other half of a vanilla bean
  • 1 ½ cups (173 g) confectioners’ sugar
  • 2 tablespoons milk plus more by the 1/4 teaspoonful, if needed

Instructions

  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the scones.

  • In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and granulated sugar, and whisk to combine well.

  • Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger.

  • Whisk the egg, seeds from half a vanilla bean, Lyle’s Golden Syrup (or honey) and vanilla extract into the milk or cream.

  • Create a well in the center of the dry ingredients and add the milk or cream mixture. Mix gently until the dough begins to come together. The dough will be somewhat sticky, unlike most other pastry dough.

  • Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Sprinkle the top lightly with additional flour and roll out into a rectangle that is about 1-inch thick.

  • Fold the dough over on itself like you would a business letter and then press into a square. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1-inch thick.

  • Repeat rolling and folding if you are willing (it really does make for flakier, smoother pastry).

  • Finally, sprinkle the dough lightly with additional flour and roll it into a 7-inch square that is about 3/4-inch thick. The dough should have a smooth, even surface. Using a sharp knife or bench scraper, cut the dough into 4 equal squares.

  • Cut each square into 4 equal triangles by cutting an “X” through the center of the square. Place the wedges about 2 inches apart from one another on the prepared baking sheet, and chill in the freezer until firm (about 10 minutes).

  • Remove the baking sheet from the freezer and place in the center of the preheated oven. Bake until the scones are puffed and very pale golden (about 10 minutes).

  • Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Make the glaze.

  • In a small bowl, mix the seeds from the (other) half of a vanilla bean into the confectioners’ sugar until the seeds are evenly distributed throughout the sugar.

  • Add 2 tablespoon of milk, and mix well, until a very thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a very thick but pourable glaze.

  • Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.

  • Either dip the tops of the cooled scones into the glaze, or spoon it on top of the scones and spread into an even layer. Allow the glaze to set at room temperature before serving.

Notes

Originally posted on the blog in 2014. In 2019, most photos, video, text new; recipe unchanged.

Petite Gluten Free Vanilla Scones | just like Starbucks (9)

Print Pin Save

Starbucks-Style Gluten Free Vanilla Scones

Just like the best-selling Starbucks pastries, these gluten free petite vanilla scones are flaky, tender, and sweet, and a little firmer than a "regular" gf scone. Enjoy them (how else?) with a steaming hot cup of coffee!

Course: Breakfast, Pastry, Scones

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling time: 10 minutes minutes

Yield: 16 small scones

Author: Nicole Hunn

Ingredients

For the scones

  • 1 ⅝ cups (227 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends), plus more for sprinkling
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 5 tablespoons (30 g) dry milk powder
  • 3 tablespoons (27 g) cornstarch
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons (70 g) unsalted butter chopped into chunks (about 3/8-inch square) and chilled
  • 1 (50 g (weighed out of shell)) egg beaten and chilled
  • Seeds from half of a vanilla bean
  • 2 tablespoons (42 g) Lyle’s Golden Syrup
  • 1 tablespoon pure vanilla extract
  • cup (5.33 fluid ounces) heavy whipping cream chilled

For the vanilla bean glaze

  • Seeds from other half of a vanilla bean
  • 1 ½ cups (173 g) confectioners’ sugar
  • 2 tablespoons milk plus more by the 1/4 teaspoonful, if needed

Instructions

  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the scones.

  • In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and granulated sugar, and whisk to combine well.

  • Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger.

  • Whisk the egg, seeds from half a vanilla bean, Lyle’s Golden Syrup (or honey) and vanilla extract into the milk or cream.

  • Create a well in the center of the dry ingredients and add the milk or cream mixture. Mix gently until the dough begins to come together. The dough will be somewhat sticky, unlike most other pastry dough.

  • Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk. Sprinkle the top lightly with additional flour and roll out into a rectangle that is about 1-inch thick.

  • Fold the dough over on itself like you would a business letter and then press into a square. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1-inch thick.

  • Repeat rolling and folding if you are willing (it really does make for flakier, smoother pastry).

  • Finally, sprinkle the dough lightly with additional flour and roll it into a 7-inch square that is about 3/4-inch thick. The dough should have a smooth, even surface. Using a sharp knife or bench scraper, cut the dough into 4 equal squares.

  • Cut each square into 4 equal triangles by cutting an “X” through the center of the square. Place the wedges about 2 inches apart from one another on the prepared baking sheet, and chill in the freezer until firm (about 10 minutes).

  • Remove the baking sheet from the freezer and place in the center of the preheated oven. Bake until the scones are puffed and very pale golden (about 10 minutes).

  • Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Make the glaze.

  • In a small bowl, mix the seeds from the (other) half of a vanilla bean into the confectioners’ sugar until the seeds are evenly distributed throughout the sugar.

  • Add 2 tablespoon of milk, and mix well, until a very thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a very thick but pourable glaze.

  • Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.

  • Either dip the tops of the cooled scones into the glaze, or spoon it on top of the scones and spread into an even layer. Allow the glaze to set at room temperature before serving.

Notes

Originally posted on the blog in 2014. In 2019, most photos, video, text new; recipe unchanged.

Petite Gluten Free Vanilla Scones | just like Starbucks (10)

Thanks for stopping by!

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

Petite Gluten Free Vanilla Scones | just like Starbucks (2024)

FAQs

How many calories are in a Starbucks petite vanilla scone? ›

Starbucks Food Petite Vanilla Bean Scone (1 serving) contains 18g total carbs, 18g net carbs, 4.5g fat, 2g protein, and 120 calories.

Do Starbucks vanilla scones have eggs? ›

The Starbucks petite vanilla bean scones have eggs, as listed in their ingredient list.

What is in a Starbucks scone? ›

ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], VANILLA BEAN GLAZE [SUGAR, WATER, FRUCTOSE, CORN STARCH, CORN SYRUP, GUM ARABIC, HONEY, AGAR, CITRIC ACID, VANILLA BEAN SEEDS, PECTIN, NATURAL FLAVOR, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM], HEAVY CREAM [ ...

Does sugar free vanilla from Starbucks have calories? ›

Starbucks Sugar Free Vanilla Syrup (30 ml) contains 0g total carbs, 0g net carbs, 0g fat, 0g protein, and 0 calories.

How many carbs are in a gluten-free scone? ›

Sticky Fingers Bakeries Gluten Free Scones Guick & Easy Mix (1 scone) contains 30g total carbs, 29g net carbs, 5g fat, 2g protein, and 180 calories.

What is a good substitute for flour in scones? ›

Almond flour is a great gluten-free, high-protein alternative to regular wheat flour. It's full of nutrition and has a mild taste so it works well in a variety of dishes (like amazing almond flour scones!).

Why are gluten free cakes so dense? ›

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.

How much do Starbucks scones cost? ›

Iced Coffee & Espresso

Extras: Whipped Cream, Petite Vanilla Bean Scone (1): $1.25, Birthday Cake Pop: $1.95, Chocolate Cake Pop: $1.95, Cookie Dough Cake Pop: $1.95.

How do you heat up a Starbucks scone? ›

Reheating: Scones are delicious at room temperature; however, if you want to enjoy the warm, you can heat them in the microwave or in the oven. For best results, reheat unglazed scones in the oven at 350°F for 5 – 8 minutes until warm.

Why put eggs in scones? ›

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

How many calories in a petite vanilla bean scone? ›

It is also not only a treat in terms of taste, but it's also quite considerate when it comes to caloric intake, containing 130 calories per serving. The nutritional profile is balanced, with 6 grams of fat and 19 grams of carbohydrates.

What is the difference between vanilla vanilla and French vanilla bean? ›

French Vanilla Vs. Vanilla Bean Ice Cream: What is the difference? The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor.

Do scones taste like muffins? ›

A food processor is just so zippy zip zip fast. Scones don't taste like a muffin either. Muffins often resemble something a bit more cake-like in texture, even though there are savory muffins of all kinds too (hello, cornmeal muffins), while scones resemble something a bit closer to bread.

How many calories in a buttery scone from Starbucks? ›

There are 274 calories in 1 serving (75 g) of Starbucks Buttery Scone.

How many calories in a small cranberry scone? ›

Cranberry Scone (1 scone) contains 21g total carbs, 20.3g net carbs, 5.7g fat, 3.6g protein, and 148 calories.

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